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Quinoa Salad with Tomato, Lemon, Cilantro, Chickpeas and Avocado

I made this salad recently and thought it was too good to keep to myself. I posted about it on my blog (, along with another delicious salad (tomatoes, edamame, red onion and avocado, with a red wine vinegar-olive oil-Dijon dressing: divine!). This saiad was the best thing ever, and I’ll be sure to make it again.

25 min cook | 4 servings | 20 min prep

Diet Categories:
  • Vegan


  • dry quinoa 0.5 cup
  • vegetable broth 2 cup
  • spinach 2 cup
  • cilantro 1 cup
  • onion 0.25 cup
  • garlic 2 tsp
  • chickpeas
  • rinsed and drained 2 cup
  • cherry tomatoes
  • cut in half 1 cup
  • avocados
  • chopped 2 na
  • lemon
  • zested 1 na
  • lemons
  • juiced 2 na
  • Dijon mustard 2 tsp
  • olive oil 2 tsp
  • agave nectar 1 tsp
  • cumin 0.5 tsp


  1. Start by making the quinoa: soak the quinoa in a pot in the vegetable broth for about 15 minutes. Turn the heat on to medium-high and let the quinoa come to a boil. Once it boils
  2. reduce the heat to medium-low and let the quinoa simmer. Stir every so often and cook quinoa about 20-25 minutes
  3. just until the liquid is absorbed – don’t let it dry out completely
  4. though; when there is just a tiny amount of liquid left in the pot
  5. remove it from the heat and cover. Set aside to cool.
  6. Meanwhile
  7. in a food processor
  8. put the spinach and cilantro. Process until the greens are finely diced. (You can do this by hand if you don’t have a food processor.) Put the greens in the serving bowl and set aside.
  9. As long as the food processor is out and dirtied
  10. use it to chop the onion and garlic
  11. then add to the greens mixture. Add the chickpeas to the serving bowl and mix well. When your quinoa has cooled
  12. add it to the bowl as well
  13. along with the tomatoes.
  14. Make the dressing by whisking all the remaining in